REDHOT RANCH Fails Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVE BLACK SPECKLES OF AN UNKNOWN SUBSTANCE ON THE EXTERIOR OF THE SODA DISPENSING SYSTEM AND ON THE PLASTIC ICE DISPENSING SHOOT AND WHEN WIPED WITH A WHITE NAPKIN CAME OFF ON THE NAPKIN. INSTRUCTED TO CLEAN AND SANITIZE ALL AREAS OF THE ICE MACHINE AND ICE/SODA CONTACT SURFACES. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST NOT STORE CLEAN UTENSILS HANGING ON THE THREE COMPARTMENT SINK FAUCET.----MUST NOT STORE FOOD CONTACT ITEMS SUCH AS NAPKINS AND LATEX GLOVES IN THE UNUSED WASHROOM BEING USED AS A STORE ROOM.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT THE FACILITY, INCLUDING THE REAR WASHROOM BEING USED AS STORAGE CLOSET, MUST BE ELEVATED FROM THE FLOORS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE REAR.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: RUSTY METAL RACK SHELVING WITH CHIPPING PAINT IN THE ONE DOOR PEPSI COOLER AT THE FRONT PREP. MUST REMOVE RUST, REPLACE OR REPAINT.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED EXCESSIVE RUST ON THE EXTERIOR OF THE THREE COMPARTMENT SINK GREASE TRAP AND ON THE LOWER METAL SHELVING ON THE COOKS LINE METAL PREP TABLE. MUST REMOVE ALL RUST AND DECAYING METAL.----PRESSED WOOD SHELVING ABOVE THE THREE COMPARTMENT SINK IN POOR REPAIR, CHIPPING AND DAMAGED. MUST REPLACE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS UNDER THE THREE COMPARTMENT SINK AND SURROUNDING THE REAR MACHINE MACHINE WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.----HOLE IN THE CEILING TILE ABOVE THE THREE COMPARTMENT SINK FILLED WITH A CLOTH TOWEL. MUST REPLACE DAMAGED TILE.----WALL BEHIND THE REAR BOX FREEZER WITH CHIPPING/PEELING PLASTER. MUST REPAIR TO BE SMOOTH AND CLEANABLE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED EMPLOYEES HAND BAGS BEING STORED IN THE REAR FOOD PREP/FOOD STORAGE AREA. INSTRUCTED TO PROVIDE DESIGNATED STORAGE FOR EMPLOYEES PERSONAL BELONGINGS AWAY FROM FOOD AND FOOD CONTACT ITEMS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED EMPLOYEES HAND BAGS BEING STORED IN THE REAR FOOD PREP/FOOD STORAGE AREA. INSTRUCTED TO PROVIDE DESIGNATED STORAGE FOR EMPLOYEES PERSONAL BELONGINGS AWAY FROM FOOD AND FOOD CONTACT ITEMS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.